Ingredients:

  • 4 acorn squash (about 450 g / 1 lb each)
  • 2 tbsp olive oil, divided
  • 1/2 tsp salt (3 g)
  • 1/4 tsp black pepper (1 g)
  • 1 tbsp olive oil
  • 1 medium yellow onion, diced (150 g)
  • 3 cloves garlic, minced
  • 1 tbsp grated fresh ginger (6 g)
  • 2 tbsp curry powder (14 g)
  • 1 tsp ground cumin (2 g)
  • 1 cup dried brown or green lentils, rinsed and picked over (190 g)
  • 2 1/2 cups low-sodium vegetable broth (600 ml)
  • 1 can (15 oz / 425 g) chickpeas, drained and rinsed
  • 1/2 cup full-fat coconut milk (120 ml)
  • 5 oz baby spinach (140 g)
  • 1 tbsp fresh lemon juice (15 ml)
  • 3/4 tsp salt (5 g)
  • 1/4 cup toasted pepitas (pumpkin seeds) (30 g)
  • 1/4 cup chopped fresh cilantro (15 g)

Instructions:

  1. Pierce each squash 4 to 5 times with a fork. Microwave each whole for 3 to 4 minutes, until the skin gives slightly when pressed.
  2. Slice each squash lengthwise from stem to base with a sharp chef's knife. If the knife sticks, microwave for 1 more minute and try again.
  3. Scoop out the seeds and stringy fibers. Brush the cut sides with 2 tbsp olive oil and sprinkle with 1/2 tsp salt and 1/4 tsp black pepper.
  4. Preheat the oven to 400°F (200°C).
  5. Arrange the halves cut side down on a parchment- or foil-lined rimmed baking sheet. Roast for 30 to 35 minutes, until a fork slides into the thickest part with no resistance and the edges are golden brown. If the skin darkens before the flesh is tender, tent the pan loosely with foil and keep roasting. Leave the oven on.
  6. Heat 1 tbsp olive oil in a large deep 12-inch skillet with a lid over medium heat. Add the diced onion and cook for 6 to 8 minutes, until soft and lightly golden at the edges.
  7. Stir in the garlic and ginger and cook for about 1 minute, until fragrant. Add the curry powder and cumin and stir constantly for about 30 seconds, until toasty and slightly darkened. Lower the heat immediately if the spices start to smoke.
  8. Add the lentils and vegetable broth to the skillet and bring to a boil. Reduce the heat to low, partially cover, and simmer for 20 to 25 minutes, stirring occasionally, until the lentils are tender with a slight bite.
  9. Stir in the chickpeas and coconut milk during the last 5 minutes of simmering.
  10. Keep the filling over low heat. Fold in the spinach until wilted, about 1 to 2 minutes. Stir in the lemon juice and 3/4 tsp salt. If the filling looks soupy, simmer uncovered for a few more minutes until it mounds on a spoon.
  11. Turn the roasted squash cut side up on the baking sheet. Pile the filling generously into each half, mounding it slightly above the rim.
  12. Bake for 10 to 12 minutes, until the filling is steaming hot and the squash edges are sizzling.
  13. Scatter with the toasted pepitas and chopped cilantro. Serve warm.